Favorite recipes of Alexandria Ward

To slightly beaten egg yolks add 1/2 cup sugar, pumpkin, milk, salt, and spices. Cook until thick in double boiler. Pour cold water in bowl and sprinkle gelatin on top of water. Add to hot pumpkin mixture, mix thoroughly and cool. When it begins to thicken, add remaining sugar and fold in stiffly beaten egg whites. Pour into previously baked pie shell. Chill in refrigerator or cold place. Pie may be garnished with whipped cream just before serving. This is delicious served in a gingersnap crust. Frances Stonehocker LEMON MERINGUE PIE Grated rind and juice of 1 large lemon 2 egg yolks 1 cup water 1 rounded tablespoon 1 cup sugar cornstarch Mix all together in top of double boiler. Bake rich pie shell and pour filling into it. Beat egg whites stiff, add 6 tablespoons sugar. Put on top of filling - return to oven at 325° and brown to desired lightness. NOTE:(Meringue will not shrink from edges when cooked or browned slowly.) 3 Lona S. Hyde - 49- Ny a ee - a PECAN PIE 1 cup syrup - white karo 1 cup pecan halves cut 3 eggs beaten 1 teaspoon of vanilla 1 cup granulated or brown sugar Beat eggs and add sugar then beat until thick. Add corn syrup, nut meats, and vanilla. Pour in 9” pie shell uncooked, on top pour nuts if you like. Bake 10 minutes at 450°, reduce heat to 300 or 325 for 35 to 45 minutes or till firm. Jean Carlisle PECAN PIE 3 eggs 1 teaspoon vanilla 1/2 cup sugar 2 or 3 tablespoons butter 1 cup dark Karo syrup ' 1 cup nuts 1/3 teaspoon salt Bake in pie crust. Serve with whipped cream or ice cream. Frieda Lambert FROZEN LEMON PIE Roll 12 vanilla wafers into crumbs - line ice cream tray. Whip 3 egg whites stiff - add 1/2 cup sugar and three egg yolks, one at a time and 5 tablespoons lemon juice a little at a time. Fold in 1 cup canned cream (Pet) whipped. Pour into tray, sprinkle wafer crumbs on top and freeze. Frances Stonehocker CHESS PIES 1/2 cup butter 1 cup dates 1 cup sugar 1 cup walnuts 2 eggs 1 teaspoon vanilla Cream butter and sugar. Add egg yolks. Beat egg whites and add » last. Mix in order.. Line muffin pans with pie pastry and fill with mixture and bake 25 or 30 minutes in 350 degree oven. Edith Dunn - 50- nee ‘ 2 oe oy ee eee . MAGIC PIE 1 can Bordens Condensed Milk (Eagle Brand) 1 pint whipping cream 2 lemons (juice and rind) (any fruit in season - strawberries, peaches, blueberries, etc.) 1- baked pie crust Fold lemon juice and grated lemon rind into milk. Whip cream, fold into mixture. | Pour into baked pie crust. Garnish with fruit. Put in refrigerator to chill until serving time. Helen Gagon PINK VELVET PIE 16 graham crackers, crushed fine 4 tablespoons butter, melted 1 package strawberry gelatin dessert 1/2 cup hot water 1/4 cup lemon juice 1/4 cup sugar 1 tall can evaporated milk undiluted, chilled ice cold for whipping. 1 teaspoon grated lemon rind. Mix cracker with butter and line well greased 9” pie plate saving about 1/4 cup mixture for topping. Dissolve gelatin dessert in hot water, add lemon juice and sugar and let stand while whipping evaporated milk to a stiff froth. Add gelatin mixture to whipped evaporated milk and continue whipping until stiff peak is formed. Stir in lemon rind. Pour over cracker crust. Top with remaining crumbs; chill about 4 hours or until firm. Serves 6 to 8. Jean Carlisle - 51 - ORANGE JELLO SALAD 1 package orange jello 1/2 cup crushed pineapple 1 cup hot water (add to hot jello) 1 cup pineapple juice and water 1/2 cup grated cheese 2 tablespoons salad dressing (beat in) Set in refrigerator. Edith Dunn PINEAPPLE, COTTAGE CHEESE SALAD 1 package orange jello 1 small can crushed pineapple 1 cup boiling water 1 tablespoon lemon juice 1 cup cottage cheese 1/2 cup salad dressing (mashed fine) 1 cup whipped cream